We are teaming up with Cari Draft of EcoTrek Fitness to have some Plant Powered EcoTrecks and get us moving! We’ve had one in GR and one on the lakeshore, and they were a BLAST! More are coming up, so mark your calendars and plan to come together!

Whether the day is sunny, sprinkling or powdery snow, we will be walking in our beautiful West Michigan playground! Get your body moving, breathe the fresh air and continue our support of each other toward vibrant health!

Plant Based Diet Panel Discussion

Have you been wanting to learn more about a plant-based diet and its health benefits? Do you want to take control of your health, gain energy, lose weight, and feel better? If yes, we hope you can join us for a Plant Based Diet Panel discussion on January 23!

We have four incredible speakers who will discuss the health benefits of a plant-based diet and touch on some of the frequently asked questions about following a plant-based diet!
*Kristi Artz, MD, Board certified Emergency Medicine physician and Physician Lead for the Spectrum Health Culinary Medicine Program, Certified Culinary Medicine Specialist through Tulane University, Certified Plant-based Nutrition through Cornell University and Volunteer Physician Moderator for NutritionFacts.org, Member, American College of Lifestyle Medicine

*Greg Stacey, MA, RD, Heart and Lung Transplant Dietitian

*Sheri Orlekoski, BS HCSA, RN, Registered Nurse in Stroke Rehabilitation, Founder of Plant Powered for Health Support Group, Certified Food For Life Instructor with the Physicians Committee for Responsible Medicine PCRM.org, Certified in Plant-based Nutrition through Cornell University

To help spread the film’s life-saving message, please share the news with your friends and family. As a thank you, anyone who signs up to view the film will automatically be entered to win fabulous prizes, including a plant-based Caribbean cruise for two, a trip to Engine 2’s Plant-Stock Weekend in Black Mountain, N.C., and more. The more you share, the better your chances of winning a prize.

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Plant Powered for Health Potluck and Meeting

Wednesday February 7th, 6:00pm-8:00 pm!

Our friend and group member Nikki Rankin went on adventure to the True North Health Clinic in Santa Rose California! At our next meeting, she’ll tell us about her experience with the experts!

EcoTrek Fitness expert Cari Draft will join us to lead us in some simple stretches and warmups! We are going to learn about upcoming Plant Powered EcoTrek adventures to get us moving!

Food For Life Instructor and Registered Nurse Sheri Orlekoski will lead a hot topic discussion about different types of fasting, and explore what the benefits and risks associated with ketogenic diets!

*Monday, Feb 12th, 4:00-8:00pm (TENTATIVE): Pieology-Meet Up and Eat Up Fundraiser! Eat delicious pizza and salad while helping to support our group! Mix and mingle with friends too! What a great deal! Facebook invitation HERE!

PBNSG is so excited to have Dr. Joel Fuhrman return to speak at their biggest meeting of the year on January 10th, 2018. What a great way to start the New Year right!

He is a board-certified family physician and nutritional researcher, specializing in preventing and reversing disease with nutrition. Dr. Fuhrman will draw on his incredible wealth of nutrition information and medical knowledge to help us understand the health risks associated with processed and fast food consumption. Always a favorite, we look forward to hearing about his latest research and his new book, Fast Food Genocide. Fast food is more than just the burgers, fries, and burritos; it is also the engineered products found in every grocery store.

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Plant Based Diet Panel Discussion

Have you been wanting to learn more about a plant-based diet and its health benefits? Do you want to take control of your health, gain energy, lose weight, and feel better? If yes, we hope you can join us for a Plant Based Diet Panel discussion on January 23!

We have four incredible speakers who will discuss the health benefits of a plant-based diet and touch on some of the frequently asked questions about following a plant-based diet!

Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil.

Reduce heat to low, cover, and simmer for 25 minutes, or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.

* This event is for health care professionals with prescription writing ability.

A Professional Seminar
Mounting research points to the Standard American Diet as being largely responsible for the epidemic of chronic diseases that we are experiencing in America, including obesity, diabetes, heart disease, hypertension, Alzheimer’s, several cancers and more. Learn from local practitioners how a plant-based diet can help your patients prevent, arrest and, in many cases, even reverse our nation’s leading causes of disability and early death. By empowering patients and helping them to address the root cause of chronic illness, we can truly make a difference in their lives, while at the same time lowering health care costs, improving their experience of care and greatly enhancing outcomes.

Join us for this engaging and informative seminar on plant-based nutrition!• Designed for and led by doctors• Seminar is FREE but please register in advance• CME credit available• Featuring presentations by the following physicians:Robert Breakey, MD, is a family physician who has practiced in Ann Arbor since 1985. He lectures extensively to lay and professional audiences on the benefits of plant-based nutrition. He is Chairman of the Board and Head of the Family Medicine Division of IHA in Ann Arbor.Caroline Trapp, DNP, is a nurse practitioner specializing in diabetes. Board certified in adult primary care as well as advanced diabetes management and education, Dr. Trapp works with and educates patients through the Physicians Committee for Responsible Medicine and Premier Internists.Elizabeth Swenor, DO, leads the Functional & Lifestyle Medicine department at the Center for Integrative Medicine at Henry Ford Hospital System. She educates patients about whole-food, plant-based nutrition while using lifestyle and functional medicine evidence-based practices.Joel Kahn, MD, is a cardiologist and author who believes that plant-based nutrition is the most powerful source of preventive medicine on the planet. A professor at Wayne State University School of Medicine, he lectures across the country about the benefits of nutrition and the body’s ability to heal itself.

Christmas Party December 13

Let’s thank Sue and Roger for many years of hosting the best dinner party in Grand Rapids.

When: Wednesday December 13th From 6:00 PM to 9:00 PM

Where: Aberdeen Reformed Church 1000 Aberdeen St. N.E. Grand Rapids (Corner of Aberdeen and Diamond)
Details: Bring a plant based dish (no eggs or dairy) to pass (with recipe), your table setting and any Non-Alcohol Beverage that you choose. We will supply napkins, cups, water, and some extra table settings in case someone forgets.

We are asking for $10.00 per person to cover expenses for the hall etc.

Sue and Roger in appreciation for the generous use of their home for the past 6 years. Roger said that they have had 65 dinners in their home.

Bring any sentiments, stories, or thank yous that you want to share with Sue and Roger and/or the whole group.
Questions? Call Linda @ 616-644-2666
RSVP’s are appreciated to help in planning. Do Not reply to this email. Please send them to Jkanto@gmail.com.

Tonight! Monday October 30th! Join us for Dinner and Dessert!

TREATS WITHOUT THE TRICKS!

Pizza and Salad! Sorbet and Fruit! Meet up with your friends!

Plant Powered for Health would love to see you at Pieology for dinner and dessert meetup Monday October 30th, 4-8 pm! (Facebook invitation here)

Pieology has delicious wood fired pizza with an array of beautiful toppings and salads, so do not miss this chance to enjoy great food and help support Plant Powered for Health from 4- 8 PM. Dine in or take out, vegan, gluten free and oil free options too. Just tell them we sent you!!

Menchies is adding to the fun with delicious sorbet and fruit options!

Plant Powered for Health is collaborating with Plant Based Nutrition Support Group (PBNSG.org) and all sales will help to fund our group meetings and events!

This is located across the street from Knapp’s Corner at the Knapp’s Crossing complex in front of D&W Grocery store.

Please SHARE this event with ALL your friends!! Thank you for your support and SEE YOU THERE!!

Potluck and Meeting Wednesday November 1st, 6:00pm-8:00 pm!

The Holidays are on the way! Let’s practice and share our holiday recipes! Wednesday November 1st, 6 pm-8-pm!

And we will share from our visit to hear Dr. Doug Lisle on how to “Get along without going along” during the holidays!

We had a fantastic time at this year’s Grand Rapids VegFest! Thank you to all who attended and organized this event! Extra love and gratitude to everyone who volunteered, and spread the word about good health through plant based nutrition!

We will be completing our drawing for Dr. Greger’s book at our December meeting, so there is still time to enter! Do you know someone who would like to join our supportive community? Have them send an email to Sheri: plantpoweredforhealth@gmail.com to join our mailing list and they will be entered into the drawing! Raffle tickets will also be available at our meetings in November and December!

Sooz and Mike Elwell will demo their air fryer “french fries” and home made ketchup!

Logan Jurgens will share a “bean of the month”…have you had beans and greens today?

Stacy Idema will lead a discussion on what you’d like to see for our Plant Powered group in 2018, what is most important to you and what we could do without. As we are growing we want to know what is important to YOU!!

And as always, potluck, friendship, visiting and support for each other!

Facebook Invitation HERE!
Questions: PlantPoweredforHealth@gmail.com
Need directions? Click “about” at the top of the page or here

(P.S. This meeting will be a team effort, run by volunteers. Sheri will be out of town celebrating her Mom’s 75th birthday. Please pitch in and enjoy!)

Some of you may remember Cheryl and Greg Hutchings from a past meeting; their entire family changed their diet to WFPB following Greg’s melanoma diagnosis. Now Cheryl has been diagnosed with breast cancer and will be waging her own cancer battle. Some of us have talked about how we can bring meals to each other in times of need, so I set up an account on mealtrain.com to see how it works. Please check out the link and description, and see if there is something you can contribute to this effort. Extra veggies in your garden? Are you a WFPB cook? I’m hoping we can team up to help because most of our friends and family don’t know what or how to cook plant based.
My hope is that we can practice and all support each other when we are in need! Check out the site: Mealtrain.com . No time to cook, but you’d like to help? You can donate to our group effort through my Paypal: paypal.me/PlantPower!

It’s easier (and more fun!) when we travel together! Let’s go see Dr. Lisle and learn how to navigate social pressures to eat unhealthfully–and thrive! THIS WILL BE AWESOME!! Wednesday October 25th!! PBNSG event info HERE!

Plant Powered for Health would love to see you at Pieology for dinner and dessert meetup Monday October 30th! (Facebook invitation here)

Pieology has delicious wood fired pizza with an array of beautiful toppings and salads, so do not miss this chance to enjoy great food and help support Plant Powered for Health from 4- 8 PM. Dine in or take out, vegan, gluten free and oil free options too. Just tell them we sent you!!

Menchies is adding to the fun with delicious sorbet and fruit options!

Plant Powered for Health is collaborating with Plant Based Nutrition Support Group (PBNSG.org) and all sales will help to fund our group meetings and events!

This is located across the street from Knapp’s Corner at the Knapp’s Crossing complex in front of D&W Grocery store.

Please SHARE this event with ALL your friends!! Thank you for your support and SEE YOU THERE!!

*Monday October 30th 4p-8p: Treats without the Tricks!! Meet up and fundraiser at Pieology AND Menchies! Eat delicious pizza, salad and sorbet/fruit while helping to support our group. What a great deal!

*Wednesday November 15th, 6:30pm: Stir the Pot GR Supper Club’s Plantsgiving! Please note that Sue and Roger will be taking a hiatus for 2018, so this is the final for 2017, and no further are currently scheduled. Stay tuned to Sue’s website for her plans, classes and adventures! Info HERE!

More to come!!! More food meet ups, and fun coming up! Join us for our October meeting to plan!!

Combine all ingredients in a blender until smooth and creamy*. Transfer to a saucepan and cook over medium heat, stirring occasionally and allowing the cheese to thicken. (Alternately, if you have a high power blender, such as a Vitamix or Blendtec, it can be made completely in the blender – start on low, ramp up to high and blend until warm and thick.)

Cook your favorite macaroni as directed while making the sauce. Drain the macaroni and return to the pot. Add cheese sauce and mix well. Warm to desired temp and serve it up, preferably with a plate of greens!

Notes: *If you find your cashews/or sunflower seeds are not blending smoothly, you will want to soak them in water for several hours or overnight. Or try boiling them for quicker softening. Blender performance varies and you’ll want to experiment to find the method that is right for you!

Use this cheese sauce for anything you would like cheesy! Baked potatoes, chili cheese fries, broccoli, let your imagination be your guide!

Sheri demonstrated this on May 3, 2017 during the plantpoweredforhealth.com meeting. Adapted lightly from HappyHerbivore.com—check out her website!

You asked for it, so here it is!

Enjoy this cheese sauce on ANYTHING you want to be cheesy, and let me know your results! Mac-n-cheese is just the start! Top your potatoes, your fries, your broccoli and more! Tell me your favorites in the comments! Enjoy!

Help us earn $$$ to bring health promoting classes to our community by shopping at Family Fare and D & W markets! Save your receipts from your shopping (and collect them from everyone you know!). We will be building teams to organize this effort, and we’re looking for 10-15 team leaders to gather receipts-its EASY to help! Bring receipts to our meeting, every single one helps!!

Heat the broth in a large saucepan. Add the onion and cook and stir over medium heat for about 5 minutes, until golden. Add the garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add the water, lentils, and bay leaf and bring to a boil. Reduce the heat and add the tomatoes and their liquid, the artichoke hearts, lemon juice, and optional red pepper flakes. Simmer for about 20 minutes, or until the lentils are tender. Remove and discard the bay leaf. Season with salt and pepper to taste.

Stored in a covered container in the refrigerator, leftover Lentil Artichoke Stew will keep for up to 3 days.

If red lentils are unavailable, green lentils can be substituted. However, because green lentils will not cook properly in acidic foods such as tomatoes and lemon juice, you will need to cook them in water or vegetable stock until tender prior to adding them to the stew.